Tuscan Chicken Recipe
Oak grilled marinated brick chicken, goat cheese, sun-dried tomatoes, mushrooms, roasted garlic, fresh herbs, spinach, green beans, artichokes, lemon beurre blanc, and potato medley.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Marinating the Chicken
In a large bowl, combine olive oil, minced garlic, fresh herbs, salt, and pepper. Add the chicken pieces and ensure they are well-coated. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours, ideally overnight.
Preparing the Potato Medley
Peel and chop the potatoes into bite-sized pieces. Boil in salted water for about 15 minutes or until tender. Drain and set aside.
Sautéing Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the mushrooms and sauté for about 5 minutes until they are golden brown. Add the green beans and artichokes, cooking for another 3-4 minutes. Stir in the spinach and sun-dried tomatoes until the spinach wilts. Add the roasted garlic and season with salt and pepper.
Making Lemon Beurre Blanc
In a small saucepan, combine lemon juice and zest over medium heat. Allow to simmer lightly for a few minutes until reduced by half. Gradually whisk in butter until melted and emulsified. Remove from heat and keep warm.
Assembly
On each plate, arrange a portion of the sautéed vegetables. Place the grilled chicken on top and sprinkle with crumbled goat cheese. Drizzle the lemon beurre blanc over the chicken. Serve alongside the potato medley.